Inspired by Dorie Greenspan, this amazing Double Apple Bundt Cake is super moist, with just the right amount of spices. It’s filled with fresh apples, apple butter, and toasted pecans, and baked to perfection. Serve it alone or with a scoop of vanilla ice cream for an anytime dessert.
The ingredients include all purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, unsalted butter, granulated sugar, egg, apple butter, apple, and toasted pecans.
The original recipe called for using a 12-cup Bundt pan. However, since it’s just the two of us, I decided to make half the recipe, and use my little 6-inch Bundt pan. The recipe below is the full recipe for a 12-cup Bundt pan.
For starters, I whisked the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to the flour in a small bowl, and set it aside. I tend to use a small wire strainer especially for the baking powder and baking soda to ensure that there are no lumps.
The Double Apple Bundt Cake was amazing – not too sweet with just the right amount of spices! I served it with a scoop of homemade vanilla ice cream, but it would have been equally good on its own. Yum!